Agriculture Reference
In-Depth Information
H O W T O C H O O S E: Radishes are almost always sold with their tops. That's
the first thing to check - they should be bright green and not at all wilted. The roots should
be brightly colored and free from cracks and nicks. Give them a squeeze: if they're not
hard, they could have a soft center.
H 0 W T O S T O R E: Store radishes in a plastic bag in the refrigerator, removing
the tops if you're not going to use the radishes right away.
H O W T O P R E PA R E: Radishes need only a thorough washing to be ready to
eat. Don't skip this step, though. Because they're grown in fine, sandy soil, grit can show
up even where it's not obvious.
O N E S I M P L E D I S H: Wash radishes in ice water, then arrange them on a
plate around a crock of softened butter and a bowl of coarse salt. To eat, rub them in the
butter, then dip them in the salt.
Sweet Potatoes
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